Go Back

Fried eggs with black beans and sardines

These Mexican-style fried eggs with black beans and sardines are perfect for a weekend breakfast, brunch or lunch. It’s a healthy, low-carb dish which is filling and super yummy. Serve it with sourdough or flatbread on the side. I used pomodorino tomatoes on the vine, which are sweet, small Italian cherry tomatoes, but you can use similar ones too.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 3 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 shallots
  • 2 cloves of garlic
  • ½ red bell pepper
  • ½ tsp cumin
  • ½ tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tin black beans
  • Pinch of cayenne
  • Salt and pepper
  • ½ glass water
  • 3 tomato on the vine
  • 1 tin sardine in spring water
  • 3 eggs
  • Parsley leaves to serve

Method
 

  1. Finely chop the shallot, garlic and red pepper.
  2. Heat some olive oil in a large frying pan and sauté the shallot for 5 minutes, then add the garlic an pepper. Saute for another 3 minutes or so, then add the cumin, oregano, cayenne and paprika.
  3. Stir for a few seconds, then add the drained beans and the water. Season with salt and pepper.
  4. Place the tomatoes with the the vine on top.
  5. Cover with a lid and cook over low heat for about 10 minutes or until the tomatoes are tender (they should just about to burst and not become mushy).
  6. Make three wells in the pan and add the eggs one-by one. Put the sardines around them.
  7. Put a lid on a cook for 3-5 minutes, depending how well cooked you like your egg.
  8. Serve immediately with chopped parsley leaves scattered on top.